Method for preparing special dry yellow rice wine by main fermentation at low temperature

A technology for main fermentation and dry rice wine, which is applied in microorganism-based methods, biochemical equipment and methods, preparation of alcoholic beverages, etc., can solve problems such as unpleasant taste, difficulty in heating, and fermentation cannot be carried out smoothly, and achieves improved taste and energy saving. The effect is obvious and the effect of improving equipment utilization

Active Publication Date: 2017-12-15
KUAIJISHAN SHAOXING WINE
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  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

But the dry yellow rice wine on the market is difficult to satisfy consumer's demand because bitter taste is obvious, not refreshing, the shortcomings such as mouthfeel are poor, makes it can not sell well in the market always
Furthermore, dry rice wine is mainly fermented at a higher temperature (about 30-35°C) and then fermented at a lower temperature. In winter in northern and southern China, due to the low temperature, the main fermentation needs to be kept warm or heated. Otherwise, it will be difficult to heat up and the fermentation will not proceed smoothly

Method used

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  • Method for preparing special dry yellow rice wine by main fermentation at low temperature

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Effect test

Embodiment 1

[0025] The method for making special-type dry yellow rice wine by low-temperature main fermentation of the present embodiment 1 comprises the following steps:

[0026] (1) Ingredients: prepared from the following components by weight percentage: 35.0% of sweet rice wine (Xiangxue wine), 11.0% of semi-dry rice wine (with rice) fermented mash, 1.5% of koji, 5.5% of isomalto-oligosaccharide, 4.0% wine mother and 43.0% water.

[0027] (2) Weighing ingredients: Weigh sweet rice wine (Xiangxue wine), semi-dry rice wine (with rice) fermented mash, koji, isomaltooligosaccharide, distiller's mother and water according to the above weight ratio;

[0028] (3) Feeding: Put the sweet rice wine (Xiangxue wine), semi-dry rice wine (with rice) fermented mash, koji, isomaltooligosaccharide, distiller's mother and water weighed in the above weight percentage into the cylinder or tank while stirring, The product temperature of falling tank is 10℃;

[0029] (4) Main fermentation: After 26 hours...

Embodiment 2

[0034] The method for making special type dry yellow rice wine by low temperature main fermentation of present embodiment 2 comprises the following steps:

[0035] (1) Ingredients: prepared from the following components by weight percentage: sweet rice wine (Xiangxue wine) 33.0%, semi-dry rice wine (with rice) fermented mash 18.0%, koji 1.0%, isomalto-oligosaccharide 6.0%, Wine mother 6.0% and water 36.0%.

[0036] (2) Weighing ingredients: Weigh sweet rice wine (Xiangxue wine), semi-dry rice wine (with rice) fermented mash, koji, isomaltooligosaccharide, distiller's mother and water according to the above weight ratio;

[0037] (3) Feeding: Put the sweet rice wine (Xiangxue wine), semi-dry rice wine (with rice) fermented mash, koji, isomaltooligosaccharide, distiller's mother and water weighed in the above weight percentage into the cylinder or tank while stirring, The product temperature of falling tank is 11℃;

[0038] (4) Main fermentation: After 25 hours of the above-me...

Embodiment 3

[0043] The method for making special-type dry yellow rice wine by low-temperature main fermentation of the present embodiment 3 comprises the following steps:

[0044] (1) Ingredients: A low-temperature main fermentation method for making special-type dry rice wine is prepared from the following components by weight percentage: sweet rice wine (Xiangxue wine) 29.2%, semi-dry rice wine (with rice) fermented mash 10.3% , koji 2.0%, isomaltooligosaccharide 7.8%, distiller's mother 3.7% and water 47.0%.

[0045] (2) Weighing ingredients: Weigh sweet rice wine (Xiangxue wine), semi-dry rice wine (with rice) fermented mash, koji, isomaltooligosaccharide, distiller's mother and water according to the above weight ratio;

[0046] (3) Feeding: Put the sweet rice wine (Xiangxue wine), semi-dry rice wine (with rice) fermented mash, koji, isomaltooligosaccharide, distiller's mother and water weighed in the above weight percentage into the cylinder or tank while stirring, The product temp...

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Abstract

The invention relates to a method for preparing special dry yellow rice wine by main fermentation at a low temperature. The special dry yellow rice wine is prepared from the following components in percentage by weight: 25.0%-40.0% of sweet yellow rice wine or Xiangxue rice wine, 7.0%-20.0 % of semi-dried yellow rice wine or Chia-Fan wine fermentation mash, 1.0%-10.0% of distiller's yeast, 4.0%-10.0% of isomaltooligosaccharide, 1.5%-8.5% of yeast starter and 31.0%-55.0% of water. The method for preparing special dry yellow rice wine by screening or utilizing wine drug, rice-sprinkling wine yeast as well as low-temperature yeast and low-temperature lactobacillus in the distiller's yeast to perform low-temperature and secondary fermentation on the sweet yellow rice wine or Xiangxue rice wine in the invention ensures normal and smooth implementation of fermentation, maintains a certain amount of polysaccharide such as isomaltooligosaccharide in the finished wine, keeps the dry yellow rice wine sweet, and improves the taste of the dry yellow rice wine; in addition, the method for preparing special dry yellow rice wine by main fermentation at a low temperature, provided by the invention, increases an equipment utilization rate and has a significant energy conservation effect.

Description

technical field [0001] The invention relates to a method for producing special-type dry rice wine through low-temperature main fermentation, and belongs to the technical field of rice wine brewing. Background technique [0002] Yellow rice wine is made of glutinous rice, japonica rice, indica rice, black rice, millet, millet, corn, highland barley, etc., saccharified with koji (wheat koji, small koji (wine medicine), red koji, rice koji, Daqu, etc.) or enzyme preparations. Yeast or dry yeast and bacteria (lactic acid bacteria) in distiller's yeast and yeast and bacteria (lactic acid bacteria) in wheat koji are used as starters, rice is soaked and steamed, and different types of mold, yeast and bacteria (lactic acid bacteria "Lactobacillus rice wine" , probiotics), etc., the types and quantities of yeast and bacteria change dynamically with the change of alcohol content. (Dry rice wine, semi-dry rice wine, semi-sweet rice wine) The fermentation process is saccharification and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865C12R1/225
CPCC12G3/02
Inventor 金建顺俞关松毛青钟
Owner KUAIJISHAN SHAOXING WINE
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